We fully embraced the Sunday vibes with a cozy homemade pasta session, capturing the essence of a lazy weekend day. Today, my son decided to challenge our usual pasta-making routine. We usually knead the dough by hand, but he convinced me to give the Thermomix a try instead. I’ve never used it for pasta dough, just for bread. Curious to know how our little face-off between hand-kneading and the Thermomix turned out? Keep scrolling to find out all the tasty details!

Flour to Fun: Tradition, Tech, Family

Our kitchen turned into a busy pasta-making workshop this weekend. Making pasta from scratch has always been a fun thing to do in our family. We always kneaded it by hand. We believed there was a special kind of love that went into the dough when we kneaded it ourselves. But yesterday, my son, ever the curious one, asked why I’d never tried using the Thermomix for pasta dough. I thought, “You know what? That’s a good point.” I’d only ever used it for kneading bread and never considered it for pasta. That’s when he suggested a challenge: he’d knead the dough by hand, and I’d use the Thermomix, and then we’d compare the results.

Surrounded by flour clouds, he jumped right in, eager to see if tech could beat the old-fashioned way. With his sleeves rolled up and flour everywhere, he started kneading by hand. Ten minutes went by, but his determination shone through even though his arms were getting tired. The result? The dough was a bit lumpier than usual, but his laugh and excitement was contagious. It reminded us that sometimes, the effort we put in matters more than how things turn out. I also reminded him gently that it takes practice—after all, people have been doing it by hand for years.

Meanwhile, the Thermomix was working its magic, churning out a super smooth dough in just three minutes. It made the whole process seem so easy. The dough was soft and smooth, and we couldn’t help but compare the two. Even though his dough was lumpier, once we made the pasta, you couldn’t tell the difference.

Making dough by hand is like crafting grandma’s delicious homemade dumplings from scratch. You get your hands dirty, feel the texture, and put in all your love. It’s a bit like giving a homemade gift—unique, imperfect, and full of heart. When you make dough by hand, you’re connecting with tradition, like following an old family recipe. It might take a bit longer, but it feels personal, you know?

Now, with the Thermomix, it’s like having a top chef in your kitchen. You toss in your ingredients, press a few buttons, and boom—perfect dough every time, with no effort. It’s like ordering your favourite pizza online—quick, easy, and totally hassle-free. The Thermomix takes all the guesswork out of it. No mess, no stress, just smooth dough ready to go.

So, it’s a bit of a showdown between the old-school charm of hand-kneaded dough and the modern convenience of the Thermomix. Handmade dough brings that nostalgic, traditional feel, while the Thermomix is like your tech-savvy friend who always knows the quickest way to get things done.

Still, it turned our kitchen time into a fun family experience, full of laughter and a newfound appreciation for both tradition and modern gadgets. Cooking together became more than just a task—it became an enjoyable adventure, where we embraced the wonders of technology while making special memories as a family.

In the end, whether you choose to knead by hand or go for the convenience of the Thermomix or a stand mixer, the goal is the same—creating something delicious to enjoy with your loved ones. Personally, I’ll keep enjoying the process of making it by hand whenever I can. There’s something special about it that brings the family together in a unique way. But on those hectic days when time is short or I’m too tired, you can bet I’ll be passing the baton to the Thermomix for a helping hand!

Choosing the Right Flour

The choice of flour plays a pivotal role in shaping the way your pasta turns out. Here, we explore two primary types of flour that can elevate your pasta game:

1. All-Purpose Flour:
   • Widely available and versatile, all-purpose flour is a fantastic option for crafting homemade pasta. With a moderate protein content, it strikes a balance between tenderness and structure in your pasta. Ideal for pasta beginners, all-purpose flour promises a delightful result with its familiar and reliable characteristics.
2. Tipo “00” Flour:
   • For those seeking an authentic Italian experience, tipo “00” flour is the go-to choice. Milled to a fine texture and boasting high protein content, this Italian flour creates a pasta that is silky and delicate.
3. Semolina Flour:
   • Semolina flour, known for its chewiness and slightly grainy texture, brings character to your pasta. Its coarser grind ensures durability in shaping various pastas, making it an excellent choice for those seeking a heartier bite.